This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911). For more about the history of the brownie and three of our favorite brownie recipes, see "Brownie Points".
- 16 tbsp. butter, plus more for greasing
- 4 oz. unsweetened chocolate
- 2 cups sugar
- 2 eggs, beaten
- 1 1⁄2 tsp. vanilla extract
- 1 cup roughly chopped walnuts
- 1 cup flour
Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts and flour and stir until incorporated.
Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.